Sesame Salmon with Mango Avocado Salad
- 2 lbs wild salmon fillet
- 3 tbsp sesame oil
- 3 tbsp Coconut Aminos or gluten-free tamari
- 2 cloves garlic pressed or grated on a Microplane
- fresh ginger 2-inch piece of, grated
- 4 tbsp red wine vinegar
- 2 tbsp fresh lime juice
- 6 tbsp olive oil
- 1 tsp honey or to taste
- 1 clove garlic grated or pressed
- ½ tsp of ground cumin
- 2 tbsp of red onion minced
- 1 jalapeno pepper minced (with or without the seeds)
- 2 mangos peeled and diced
- ½ cup chopped cherry tomatoes
- 1 ripe avocado cut into pieces
- ¼ cup of chopped fresh cilantro
- fresh salt to taste
- fresh pepper to taste
- In a shallow glass baking dish, add the sesame oil, Coconut Aminos, garlic, and ginger. Swish it around to combine and lay the piece of salmon flesh side down in the marinade.
- Place in the fridge to marinate for at least 2 hours and up to 12 hours.
- In a glass jar, combine the red wine vinegar, lime juice, olive oil, honey, garlic, cumin and salt and pepper. Give it a good shake to create an emulsification. Refrigerate while salmon marinates.
- After marinating, remove the fish from the fridge and allow it to come to room temperature.
- In a medium bowl combine the onion, jalapeno, mangos, tomatoes and combine gently.
- Turn broiler on.
- Using a pastry brush, coat the skin side of the salmon with the marinade to prevent it from sticking to the tray.
- Cover the tray with foil, if desired.
- Place the salmon fillet on the tray and put under the broiler for 5 minutes.
- Check the salmon for doneness by gently pulling away at the flesh with a fork.
- Remove salmon and let it sit for a few minutes to finish cooking.
- As the salmon sits, add the vinaigrette to the mango mixture along with the cilantro and avocado, toss gently to combine.
- Serve by itself with a green salad or with the mango salsa (recipe below).
- *Fish continues to cook once it is away from the heat source so that is why it is easy to overcook it. You may need to put it back in for another 1-2 minutes but keep an eye on it since it cooks very quickly. You want the salmon to flake easily but not to be fully cooked through. The bottom of the salmon will still be a little raw, a darker pink color.
- This delicious recipe is courtesy of Breez Kitchen!
This recipe is incredible. There, we said it. Read through the entire recipe before you begin - there are a lot of moving parts!